The summer holidays are over and there’s a distinctly autumnal feel to the air with the nights drawing in, and early mornings often shrouded in mist.

Although summer is gone, there’s still plenty to look forward to as September weather can be glorious, and the autumn colours are one of the highlights of the year.

The game season will also be with us very soon, which is a definite plus point.

Game, including pheasant, pigeon, rabbit and venison, is wild, natural and free range. It’s also low in fat, and meat such as wild venison is high in iron.

Saddle of venison is fantastic when it’s roasted and makes a great alternative to beef for a Sunday roast. Prime cuts of venison can be pricey, but cuts such as the shoulder can be slow roasted, or turned into a tasty casserole. Again, cook this long and slow to ensure that the meat is meltingly tender.

Pheasant is also great roasted and served with bread sauce and game chips. Another favourite of mine is partridge. These birds are small, so you’ll need one each. It’s also worth draping a rasher of bacon over each bird as it roasts to ensure that the meat stays moist.

The recipe below is a perfect comforter for these cooler evenings.

TRY THIS: Slow cooked pork belly

Rich venison stew

1kg diced shoulder of venison

375mls red wine

1 litre beef stock

3 large carrots, diced

3 large onions, diced

4 cloves of garlic

Tablespoon juniper berries, crushed


Fry the venison and vegetables until golden brown on all sides.

Boil the wine and reduce by half, add the stock, and bring to the boil, then add the seared venison and vegetables and bring the whole mixture back to the boil before adding the juniper.

Place in a medium oven 140C or gas mark 3 for 2-3 hours, or until perfectly tender. Check to ensure there is still plenty of sauce.

Remove the meat from the sauce, bring the sauce to the boil and reduce until you reach a rich consistency, return the meat to the sauce and serve with the vegetables of your choice and mashed or boiled potato.